Is This the World’s Most Delicious Way to Cook Shrimp?

Budget backpacking across Europe in college wasn’t what I’d call the height of my culinary experiences. Until I arrived in Madrid.

Inside a modest café with threadbare tablecloths and well-worn linoleum, I discovered for my real first taste of Spain: gambas al ajillo.

With an accent thicker than the smoke in the room (it was the 90s), the restaurant owner explained that this was the signature dish of his city, and the specialty of the house.

I still remember the cloud of warm garlic and oil that occupied the dining room as the waiter set down the sizzling dish in front of my table of ravenous travelers. I’d be lying if I said I could recall the first bite. Only the last: when our collective hands wiped the dish clean with bread. And then the bliss of the tangy, warm flavor that remained in our mouths long after we sipped wine and exhaled.

You don't need a passport to appreciate the satisfying taste of shrimp, garlic, and wine brightened by lemon. And you don’t need to be intimidated by some of the suggested elements of the recipe. If you don’t have a mandoline, a sharp paring knife and a steady hand can make slices of garlic just as well. Fresh Spanish pimento can also be tricky to find in some areas, so a dash of the spicy powdered form can do the trick.

But one tool that is required: plenty of crusty bread on hand to sop up the sweet, garlicky nectar. Don’t be surprised if you find yourself pawing at an empty plate, your mouth wishing for just one more drop.

How to make it:
In a large bowl, season the shrimp with salt and pepper and set aside. In a large skillet over medium heat, warm the olive oil and garlic until the garlic begins to brown slightly, 2 to 3 minutes. Add the pimenton, wine, lemon juice, and lemon zest. Cook until the flavors begin to meld together, about 3 minutes. Increase the heat to high, add the shrimp, and cook until the shrimp turn opaque, 3 to 5 minutes. Add the chickpeas and parsley and toss. Serve with the bread. Makes 4 servings.

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